Kam Lake-View Meats
6453 Buckhorn Drive Kamloops BC V1S 2A1 · Abattoir – Food Processing
8 inspections
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Sanitizer test strips are expired. Corrective Action: Acquire new test strips and monitor the expiry date.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): ZEP "Supermarket Sanitizer" (A quat sanitizer) used onsite for sanitizing. Please purchase quat sanitizer test strips to ensure that sanitizer concentrations are kept at 200 ppm. Higher concentrations may require rinsing.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): [1] Tools chest in sausage room requires better cleaning and sanitizing especially on those high touch surfaces (e.g. handles). Please ensure that this is an item added to daily cleaning duties. A bucket sanitizer with a rag may need to be used. [2] Knives in scale room require better sanitary storage. Please acquire a knife rack so that knives do not have to be placed in between shelves and wall.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Some spices were in open bags and some were not labelled. Organize all spices so that they are in enclosed containers and they are labelled (protected from pests as well as ensuring FIFO practice). It is advisable to trace batch number of spices to a final product as well. Kitchen trolley with some tools and chemicals was stored close to the sink. The trolley needs to be decluttered as it can be used for air drying dishes, for example. Chemicals (degreaser and sanitizer) need to be kept away from food and they need to be labelled properly. If the equipment is not in use, it would be advisable to store away from the facility to free the work space.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
0 infractions
- Monitoring
0 infractions